Spaghetti al Pomodoro

Instructions

1. Sauté the garlic in the olive oil over high heat a few minutes, then add the peeled tomatoes.
2. Season with salt, cover, and simmer gently on low heat 30–35 minutes, stirring occasionally.
3. Remove the garlic. Pass the sauce through a food mill (or blend briefly) to a smooth puree.
4. Return the sauce to the pan over very low heat, add the basil, and cook about 10 minutes more, stirring.
5. Meanwhile, cook the spaghetti al dente in salted water. Drain (reserving a little pasta water).
6. Add the pasta to the sauce, toss to coat, loosening with pasta water if needed. Serve immediately, garnished with basil and Parmigiano if you like.